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I guess itsthat tiem of year once more, fopr member who are willing to share their medal winning recipes.

I guess I'll be the first.....

Leo the Lion: https://nhc.soba.org.nz/brewer/entries/2713/score/share?k=51c5d7

Volume 21Lt

OG 1.052

FG 1.013

Boil Time 60 min

Yeast WLP090

Mash temp 66 Deg C

85% Gladfield Ale

12% Supernova Malt

4% Acidulated

(Some water additions to suit a hoppy profile)


60min: 10g Chinook

10min: 25g Cascade (US)

10min: 25g Motueka

10min: 10g Mosaic

0min: 20g Motueka

0min: 15g Mosaic

0min: 50g Mandarina Bavaria

Dryhop: 50g Mandarina Bavaria / 30g Motueka / 20g Mosaic

so share your reciopes, and scoresheets, to give people inspiration etc.

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Bronze - American IPA


I was trying to make a beer similar to Bach's King Tide American IPA, but I made it too sweet..(way too much caramalt, but a little sweet defines king tide imho). Not enough 60min bittering either...   This was a 10L batch, the whirlpool was at 72C for about 20 mins.  no water additions.

Probably not a good entry for this style as it should not be a sweet beer, but didn't fit anywhere else.

Rob did you bottle condition or keg, I bottled and I think thats where some of the oxidation snuck in....

keg, its way easier with a bottling gun. and a spare co2 tank for purging. haha. i think that really helped.

cheers for sharing though peter. I noticed that WLP090 definitely doesn't attenuate where it should. I was expecting 1.011 TBH. but only ended up on 1.013

But that liquid yeast makes a difference wqith these beers. to me. pitching rates, and activ yeast.

You can avoid the need for an extra gas bottle by threading a ball lock post (one with 3/4" thread not the standard 19/32" ) onto the gas valve of a beer gun, then you can just use the gas line from one of you kegs.

Thanks for sharing guys and congrats on the medals, those look like tasty beers.

I liked the comment on Robs about "Classic American hops" with lots of non American hops and Mosaic which doesn't fit the classic American profile, I would have guessed it would be a bit tropical/fruity as opposed to the classic American grapefruit/pine. What did you think of Mandarina Bavaria?

Haha, Yeah I always keep a CO2 bottle spare, as I've had a shitload of leaks., it has a hose and connection attached, then attached to the gun i a piece of tube and a carbonator cap with barb for connection between the two.

Mandarina Bavaria? I quite liked it - it does seem quite pithy and bitter, orange marmalade type citrus. Supposedly its releatedto Cascade, but i thought it was tasty.

Problem is, now I an't get Mosaic to re-brew it. lol

Where did you get the Mandarina Bavaria hops?

Wouldn't you like to know......

Nah, thebrewhouse.co.nz has them - they were on special at the time.

Cheers for throwing this up Rob,

Thought I'd better make my contribution - I hear someone's thinking of throwing down a Berliner in the near future ;).

Definitely the most pumped about this result as was only my second crack at the style. I did several fruit variations of this as well by racking onto fruit in smaller containers, did blackcurrant, omega plum, strawberry, feijoa and blueberry also did a rose water version as per my notes.

Scored a bronze for the strawberry and came close with the rosewater and feijoa however I really shot myself in the foot by not adding the style and fruit to brewers notes, instead I named them by style and fruit but turns out the judges don't see the names. My favorites were the plain, rosewater, blackcurrant and feijoa - I didn't enter the blueberry one as it had a slight off aroma.

I did a re-brew of this for new years eve and dumped in 4kg of PYO cherries for four days, came out a brilliant ruby colour but I forgot to boil for a full 30 mins so missed the OG (1.027) so was a bit on the light/thin side. As per the judges notes this version was a little light on sourness so I pushed out my souring on the rebrew to 24 hours.

Happy brewing,



Cheers Sam, yerah its always good getting some of the recipes up for people to get inspirtion from or just brew the beer itself.

I'm thinking of doing a couple - a nice simple berline ( I have some cassis to blend with it/dose it with

Maybe a stronger base as well, I've got some nice Saison yeasts around ATM (TYB - Saison/Brett and 648 blended) so maybe a Tart saison, aged for a few months then dry-hopped.... seems a solid deal.

This one got a silver (40/50) and best in class for NZ Pilsner.  Cheers

Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.050 SG
Estimated Color: 6.9 EBC
Estimated IBU: 44.8 IBUs
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Gladfield Pilsner Malt (3.8 EBC)         Grain         1        94.3 %        
0.30 kg               Gladfield Gladiator Malt (10.0 EBC)      Grain         2        5.7 %         
3.00 g                Nelson Sauvin [11.30 %] - First Wort 60. Hop           3        3.8 IBUs      
10.00 g               Nelson Sauvin [11.30 %] - Boil 60.0 min  Hop           4        11.6 IBUs     
20.00 g               Nelson Sauvin [11.30 %] - Boil 30.0 min  Hop           5        17.8 IBUs     
1.25 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
25.00 g               Nelson Sauvin [11.30 %] - Boil 10.0 min  Hop           7        10.5 IBUs     
50.00 g               Riwaka [4.80 %] - Steep/Whirlpool  2.0 m Hop           8        1.0 IBUs      
1.0 pkg               Bohemian Lager (Wyeast Labs #2124) [124. Yeast         9        -             
1.00 Items           Gelatin (Secondary 5.0 hours)            Fining        10       -             
50.00 g               Riwaka [4.80 %] - Dry Hop 3.0 Days       Hop           11       0.0 IBUs      


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